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I am a frozen dessert fanatic. So much so that when I am trying to watch my weight, I need to purge the freezer from all ice cream, gelato, sorbet… The agony! The good news is that the diet doesn’t start ’till January 2 (there is still too much good food to be had on the 1st). This sweet semifreddo is based on a recipe that my friend Amy Roth blogged about in the past, Pears with Mascarpone Cream. In an utterly genius move, she froze the leftover mascarpone cream and discovered this lovely semifreddo. Top it with some chocolate sauce and you’re in heaven. This recipe for chocolate sauce from Thomas Keller’s Bouchon, hits the nail on the head.
Espresso Mascarpone Cream Semifreddo
Mascarpone cream laced with espresso is sweetened and frozen to make a decadent dessert.
- 1 cup whipping cream
- 1 vanilla bean
- 1 cup mascarpone
- 1/4– 1/3 cup sugar
- 2-3 tablespoons espresso chilled
Pour whipping cream into a small bowl. Slice vanilla bean in half lengthwise and scrape seeds into the cream, stirring to evenly distribute. Add bean to cream. Cover bowl and refrigerate for at least an hour, along with the bowl and beater of an electric stand mixer.
Pour cream through a fine mesh strainer into the chilled mixing bowl. Add mascarpone and espresso and beat on medium speed until ingredients are just combined. Increase speed to medium-high and with mixer running, sprinkle in sugar, beating until soft peaks form.
Line a loaf pan with plastic wrap and pour whipped cream into it, leveling it with a flexible spatula. Fold edges of plastic wrap up and over the cream and place the pan in the freezer for a few hours until frozen through. Remove pan from freezer 30 minutes before serving. Cut into slices or scoop and top with chocolate sauce.
Please don’t forget to check out food photographer Amy Roth’s blog post here. You can find us on Instagram as @gourmet.creative and @amyrothphoto. If you like what you see, comment, subscribe and share with friends! We are available for freelance food styling and photography and can be contacted through our websites.